Quick-Pickled Asparagus With Tarragon and Shallot Recipe

Daniel Gritzer
Quick-Pickled Asparagus With Tarragon and Shallot Recipe
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  • Yield:Makes about 1 quart
  • Active time:15 minutes
  • Total time:30 minutes
This recipe appears in:
3 Quick Pickle Recipes to Make Your Spring Produce Last

[Photograph: Vicky Wasik]

This simple quick pickle recipe is made by soaking asparagus in a hot brine made from white wine vinegar, water, sugar, and salt, that's been infused with the French flavors of tarragon, and shallot.

Ingredients

  • 1 1/2 cups white wine vinegar
  • 1 1/2 cups water
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 1 (3/4-ounce) bunch tarragon
  • 1 large shallot, thickly sliced
  • 1 pound asparagus, woody ends trimmed

Directions

  1. 1.

    In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring, until solids are dissolved. Remove from heat and add tarragon and shallot. Let stand 5 minutes.

  2. 2.

    Meanwhile, arrange asparagus in an even layer in a baking dish. Pour brine on top. Press paper towels against surface to submerge asparagus and let stand until cooled. Transfer asparagus and brine to a large sealed container and refrigerate for up to 3 weeks.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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